Análise multivariada no estudo de características de carcaça e pernil em suínos para produção de presunto maturado

• Autor(a) principal: Ventura, Henrique Torres
• Data de Publicação: 2010
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/5635
• topic: Suíno; Endogamia; Simulação; BLUP; Ganho genético; Swine; Endogamy; Simulation; BLUP; Genetic gain; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::GENETICA E MELHORAMENTO DOS ANIMAIS DOMESTICOS

This study aimed to evaluate genetic groups using multivariate analysis, and to study the association between carcass and ham traits using canonical correlation analysis in a pig population for the production of dry cured ham. The genetics groups were: DULL= Duroc x (Landrace x Large White), DULA= Duroc x Landrace, DUWI= Duroc x Large white, WIWI= Large White, DUDU= Duroc. Carcass traits were obtained: hot carcass weight (HCW), backfat thickness (BT) and loin depth (LD), and ham traits were obtained: gross ham weight (GHW), trimmed ham weight (THW), ham inner layer fat thickness (HIFT), ham outer layer fat thickness (HOFT), pH (PH), and color (COL), with animals slaughtered at 130 kg and at 160 kg weights. In the genetic lines evaluation study, the first and the second canonical variables explained 97.51 %, 93.55% and 88.81% of the total variation of the carcass traits at 130 kg and 160 kg, and ham traits at 130 kg, respectively. In the dispersion graph concerning the canonical means, it was observed significant distance between the genetic groups DUDU and WIWI relative to the carcass traits at 130 kg and 160 kg, and ham traits at 130 kg. Pigs with 50% Duroc were little dispersed relative to the carcass traits at 130 kg and 160 kg and were not divergent to the genetic group DUDU relative to the ham traits 130 kg. In the clustering analysis using the single linkage method DULL, DULA and DUWI were grouped with a high similarity level, relative to the carcass traits with at 130 kg and 160 kg, and ham traits with at 130 kg. In the Tocher optimization method, pigs with 50% Duroc and 100% Duroc were grouped relative to the ham traits at 130 kg, suggesting that 50% Duroc pig s ham traits are similar to the 100% Duroc one. In this context, the utilization of the genetic groups Duroc x Large White, Duroc x Landrace and Duroc x (Landrace x Large White) production of dry cured ham should be recommended. In the study of association between carcass and ham traits it was observed that they were not independent. The canonical correlations (r) between the carcass and ham traits with slaughter weight at 130 kg were 0.77; 0.24; and 0.20 for the first, second and third canonical pair, respectively and all were significant using Wilks test (P<0.01). The canonical correlation between the three canonical variate pairs for the carcass and ham traits with slaughter weight at 160 kg was 0.88; 0.42; 0.14, respectively. All the canonical correlations were significant, except the third, that correspond to third canonical variate pair using Wilks test (P>0.05). The hot carcass weight (HCW) was the higher correlation with the first canonical variate pair relative to carcass traits with slaughter weight at 130 kg and 160 kg. The ham traits gross ham weight (GHW) and trimmed ham weight (THW) were the higher canonical correlation values for slaughter weights 130 kg and 160 kg, relative to the first canonical variate pair. The carcass traits backfat thickness (BT) and loin depth (LD), the last one with negative values,were the higher canonical correlation, for slaughter weights at 130 kg and at 160 kg, relative to the second canonical variate pair. In the ham traits group, ham outer layer fat thickness (HOFT) was the higher canonical correlation values for slaughter weights at 130 kg and 160 kg, relative to the second canonical variate pair. The correlations between the traits and the canonical variates showed an association among hot carcass weight (HCW), gross ham weight (GHW) and trimmed ham weight (THW), as well an association between backfat thickness (BT) and ham outer layer fat thickness (HOFT). These results allows to conclude that the carcass traits group should be used to cull pigs that are not suitable to the dry cured ham production.